Lemon Caper Butter Chilean Seabass
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
16 mins
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Total Time
21 mins
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Servings
2 filets
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Calories
459 kcal
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Course
Main Course
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Cuisine
American
Lemon Caper Butter Chilean Seabass
Description
The preparation involves searing the seabass in butter until both sides develop a golden brown crust and the fish flakes easily when done. A separate sauce is crafted by gently sautéing minced shallots and garlic in butter, then blending in lemon juice, capers, Italian herbs, salt, and pepper. This sauce reduces slightly to intensify the flavors and is spooned over the cooked fish.
The result is a tender and flaky fish with a crispy exterior, complemented by a silky, tangy sauce that brings brightness and depth. The capers add bursts of salty tang, while lemon juice and herbs brighten the butter's richness.
Serving immediately preserves the crispy texture and fresh flavors. Garnishing with parsley or microgreens adds a fresh herbal note.
Ingredients
- 2 6 oz chilean seabass filets
- 3 tablespoons butter 4 total, 3 for sauce, 2 for pan frying fish, 2 tablespoons
- 2 tablespoons lemon juice fresh squeezed
- 1 tablespoon capers
- 1 shallot finely minced, large
- 4 cloves garlic finely minced
- 1 teaspoon italian herbs seasoning mix
- 1 teaspoon sea salt Celtic variety
- 1 teaspoon black pepper freshly cracked
- parsley or microgreens, to garnish, optional, diced
Instructions
- Heat a large nonstick skillet on medium-high heat.
- Melt 2 tablespoons butter in pan until light and foamy.
- Add seabass, fat side face down in butter.
- Cook about 6 minutes, until fish is golden brown on one side.
- Flip, cook skin-side down, until crispy and golden brown. Fish should be golden brown on top and bottom and flake easily when done.
- When fish has crisped, remove from pan, and set aside on a plate. Discard butter in pan.
- Add pan back to stove, and return to medium-high heat.
- Melt 3 tablespoons butter in pan and add shallots and garlic. Cook to soft and lightly browned, fragrant, and softened, about 2 minutes, stirring often.
- Stir in lemon juice, pepper, salt, herbs, and capers.
- Let reduce slightly and thicken, about 1 minute.
- Spoon sauce over seabass and top with parsley or microgreens.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2filets
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 459kcal | 23% |
| Carbohydrates | 8g | 3% |
| Protein | 53g | 106% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 162mg | 54% |
| Sodium | 1616mg | 67% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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